breaking them up. Let the meat cook, without stirring,
until well browned on the bottom, about 3 minutes. Add
the butter and onions and scrape up the browned bits
from the bottom with a wooden spoon. Cook, stirring
occasionally, until the onions are mostly softened and
translucent, about 3 minutes.
Add the remaining garlic, the oregano, pepper flakes,
and the remaining anchovy paste and cook, stirring and
breaking up the meat, until fragrant, about 1 minute. Add
the tomatoes and bring to a boil, then reduce the heat to
maintain a simmer. Partially cover and cook until the
sauce is thick and rich, about 1 hour.
- Meanwhile, heat the vegetable oil in a 10-inch nonstick
or cast-iron skillet over medium-high heat until it reaches
350°F (a meatball should sizzle vigorously when you dip
the edge of it into the hot oil). Carefully transfer one-third
of the remaining meatballs to the pan. The temperature
will drop to around 300°F—adjust the flame to maintain
this temperature (the oil should continue to sizzle
vigorously but not smoke) and cook until the meatballs
are well browned on the first side, 1 to 2 minutes.
Carefully flip them with a small offset spatula or a fork
and cook on the second side until well browned, about 3
to 4 minutes longer. Using tongs, transfer the meatballs to
a paper-towel-lined plate. Repeat with the remaining two
batches of meatballs, allowing the oil to return to 350°F
before adding each batch. Set the meatballs aside.
(Discard the oil or strain and save for another use.) - After the sauce has cooked for 1 hour, add the meatballs
and simmer for 10 minutes longer. Season with salt to